Mushroom Saute

  1. Working in batches, in a large heavy skillet, heat some of the oil, then add some of the mushrooms.
  2. Cook over high heat, without stirring, until lightly browned, about 4 minutes.
  3. Transfer to a bowl.
  4. In the same skillet, melt the butter.
  5. Add the garlic and cook, stirring, until softened 1 to 2 minutes.
  6. Stir in the cheese, wine and mushrooms, then stir in the the parsley and serve.

extravirgin olive oil, portobello mushrooms, white mushrooms, salt, unsalted butter, garlic, freshly grated parmigianoreggiano cheese, white wine, flatleaf

Taken from www.foodandwine.com/recipes/mushroom-saute (may not work)

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